How an ancient fermentation trick is being used to transform food waste into valuable products

Food waste has become a critical global challenge, but an ancient biological process known as fermentation is being used to turn it into valuable products. Fermentation, which converts carbohydrates into substances like alcohol without oxygen, is being applied by scientists and companies to repurpose food industry by-products. At Stanford University, Vayu Hill-Maini's lab has created a cheese-like product from food waste using fungi. The cheese, which tastes like Pecorino or Parmigiano, was produced by adding a few ingredients to waste and fermenting it. In the UK, Fermtech has transformed cocoa shells, which are normally discarded, into a cocoa powder substitute. CEO Andy Clayton noted that the shells have an intense chocolatey smell. He argued that by-products should be used instead of being composted or burnt. In Spain, MOA Foodtech has used pea waste for fermentation. Since pea protein constitutes only a quarter of a pea, the remaining three quarters is waste. An AI was trained by the company to determine the best combinations of substrates and microorganisms. The AI has dramatically accelerated the process. When the company started, one bioprocess was developed in two weeks. Now, 300 bioprocesses can be developed per hour. In Germany, MicroHarvest has used molasses from the sugar industry to make pet food. The company has collaborated with sugar makers and pet food producers to convert side streams into premium pet food. In Singapore, Mottainai Food Tech has produced a meat substitute called Jiro Meat from okara, a soy pulp discarded after tofu production. A plant-based tuna project has also been started by the company. Fermentation, therefore, is being recognized as a powerful tool for reducing waste and creating new food sources.